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Spatzle (Swabish Macaroni)
From Banquets of the nations, 1911
Serves 2
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
522Calories
22 gProtein
88 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories522 kcal
Protein22 g
Carbohydrates88 g
Fiber0 g
Sugars0.3 g
Total Fat8.8 g
Saturated Fat2.3 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol279 mg
Sodium113 mg
Potassium259 mg
Calcium67 mg
Iron7.7 mg
Magnesium41 mg
Phosphorus271 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A120 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)7.7 mg
Folate217 mcg
Choline221 mg
Caffeine0 mg
Water196 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 79. The excerpt below is the record exactly as published.
patzle (Swabish Macaroni.) Half a pound flour, three eggs, nine ounces of water, and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.